Visually, it features shades of purple and crimson. A drizzle of extra-virgin olive oil and a pinch of salt are added just before serving. It is featured in two of the three tasting menus at Moebius Sperimentale, created by Chef Enrico Croatti, and breaks down the strict division between savory and sweet.
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Wild blueberries, roots, apple, and leaves: Enrico Croatti’s plant-based pastries
Ingredients
For the blueberry confit
- 250 g fruit purée
- 25 g glucose
- 3.5 g NH pectin
- 25 g lime juice
- 3.5 g freeze-dried raspberries
For the blueberry panna cotta
- 250 g cream
- 75 g sugar
- 80 g blueberry purée
- 4 g gelatin
For the blueberry sorbet
- 95 g water
- 25 g invert sugar
- 120 g glucose
- 160 g sugar
- 25 g ProSorbet
- 10 g powdered milk
- 600 g blueberry pulp
For the black sesame crumble
- 60 g butter
- 100 g brown sugar
- 100 g shortcrust pastry flour
- 45 g black sesame paste
- Vegetable charcoal to taste
For the black sesame dough
- 115 g black sesame seeds
- 25 g sesame seed oil
For the beetroot ravioli
- 1 beetroot
For the beetroot roses
- 1 beetroot
- 100 g sugar
- 100 g water
For the Chioggia beetroot in osmosis
- 1 Chioggia beetroot
- 100 g sugar
- 100 g water
For the radishes
- 1 bunch of radishes
- 100 g water
- 150 g sugar
For the pickled apples
- 1 Granny Smith apple
- 100 g sugar
- 40 g water
- 60 g cider vinegar
- 20 g wild blueberries
Sprouts and leaves by Koppert Cress
- Yka Leaves
- Scarlet Cress
- Zallotti Blossom
- Adji Cress
Instructions
For the blueberry confit
Combine all the ingredients, bring to a boil for a few minutes, then blend. Let cool and blend again until smooth.
For the blueberry panna cotta
Heat the cream and sugar, add the rehydrated gelatin, and stir. Add the blueberry purée, blend, pour into molds, and freeze.
For the blueberry sorbet
Combine water, sugars, and powdered milk, and heat to 80°C. Add the stabilizer and blend with the blueberry purée. Pour into a Pacojet cup and freeze for 12 hours, then pacotize.
For the black sesame crumble
Mix all ingredients to form a crumbly mixture. Bake at 170 °C (convection) for 15 min.
For the black sesame paste
Toast black sesame seeds, blend with oil until a smooth paste forms.
For the red turnip ravioli
Peel the turnip and slice into 1.5 mm-thick slices using a slicer. Cut out with a pastry cutter and steam at 90°C for 4 min.
For the beetroot roses
Peel the beetroot, use a vegetable peeler to create ribbons, and roll them into roses. Place in silicone molds.
In a small saucepan, combine water and sugar to make a syrup. Cover the beetroot roses with the syrup and bake in the oven at 180°C for 10 minutes.
For Chioggia beets in osmosis
Combine water and sugar and bring to a boil to make a syrup.
Peel the turnip and, using a slicer, cut into 1 mm-thick slices; cut into rounds and vacuum-seal with the previously made syrup, extra virgin olive oil, salt, and pepper.
For the radishes
Combine water and sugar and bring to a boil to make a syrup.
Cut the radishes into four wedges, add them to the syrup, and season with oil, salt, and pepper. Bake in the oven at 180°C for 17 minutes.
For the apples in vinegar
Combine water, vinegar, blueberries, and sugar and bring to a boil to create a syrup. Cut the apple into 1.5mm-thick slices, vacuum-seal them with the hot syrup, and let them steep for one day.
Plating
Just before serving, assemble the various elements of the dish. Complete the composition with a selection of sprouts and leaves, chosen to enhance the aesthetics and palatal complexity: Yka Leaves add a vibrant tart note, while Vene Cress emphasizes the acidic tones. Scarlet Cress evokes earth and red beets, offering a playful texture with each bite. Zallotti Blossom infuses fresh hints of basil and mint, and, to finish, Adji Cress extends the dish’s finish with its characteristic trail of black pepper.
Contact - Moebius Sperimentale
Via Alfredo Cappellini, 25, 20124 Milan MI
Phone: 02 3664 3680
